Mexican Chicken and Rice Tortilla Soup!

by Whiski Business on March 21, 2011



Mexican Chicken and Rice Tortilla Soup

Not one of my finer photographs, none of them are ever amazing really. It’s ok….has nothing to do with me—it’s the camera! LOL! They get the point across though. Here’s what’s going to make our soup MAHHHVELOUS Dahhhhing!

Give the onion and garlic a nice chop.

Sauté them in vegetable oil until nice and tender.

Add the tomatoes and chilies.

Toss in the spices…’s starting to look good….you should smell it!

Add the chicken broth and rice.

Chop the chicken into bite size pieces.

Add it to the pot, cover and simmer away….45 to 60 minutes until the rice is tender.

While the soup simmers toast up the tort strips. 350* for 8 minutes or until brown.


Top it with sour cream, shredded cheese and tort strips. YUMMMMO!!

Mexican Chicken and Rice Tortilla Soup

1 Medium onion, chopped

2 T minced garlic

2 T oil

Saute in a large soup pan until tender



4 oz can chopped chilies (desired heat)

15 oz can stewed tomatoes

4 cups chicken broth

1 T lemon pepper

2 T Worcestershire sauce

1 T ground cumin

1 ½ teas chili powder (to taste)

½ t hot sauce (to taste)

½ uncooked rice

2 boneless skinless chicken breasts

Sour Cream

Flour tortillas

Shredded Mexican style cheese

Saute the onion and garlic until tender. Add the can tomatoes, chilies, all the spices as well as the hot sauce and Worcestershire sauce. Then add the chicken broth, rice and chicken. Cover and simmer for 45 to 60 minutes or until the rice is tender.

Top with sour cream, Mexican style shredded cheese and tort strips.

Cut flour tortillas into strips spread out on cookie sheet bake at 350 for about 8 minutes till brown and crunchy.




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